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200 g coconut biscuits, finely crushed
120 ml butter, melted
500 ml LANCEWOOD® Double Cream Apple & Cinnamon Yoghurt
1 x 385 g can full cream sweetened condensed milk
90 ml lemon juice, freshly squeezed
grated zest of 1 lemon
Mix together the biscuits crumbs and the butter and press onto the bottom and up the sides of a 20 cm in diameter pie dish.
Beat the yoghurt, condensed milk, lemon juice and zest together. Pour into the prepared crust. Microwave on high for 8 minutes. Remove from the microwave and leave to cool.
Dust with cinnamon sugar before serving.
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